yeah? >> so, in general where possible, staying away from plastic water bottles is not only making your life a little bit healthier, it's decreasing our dependence on plastic which is more important as a broader environmental issue, but even water bottles, even if you leave them in a cold environment, you don't know where they've come from or they've been in ship holds which is really hot, just as a number one rule, if you smell something plastic don't drink out of it. >> that's good advice. >> i have two questions, they're a little bit unrelated but the first one goes on the scheme of plastic, so plastic wrap, plastic bags, you know, it's great to say we should all use glass but we know what's used out there is plastic, and

it's reusable, you can come up with all these ways to avoid it but there's plastic everywhere and it's accessible and cheap, so plastic wrap gets used a lot, there aren't that many alternatives that can do what plastic wrap does, i don't use a lot of it and it's harder to store things long-term and same question applies for the freezer, it's easier to put things in a freezer bag. >> so, a little tip for that is i do admit to using plastic bags, i reuse them and if something is not -- i don't use them for liquids and if something isn't somehow already kind of like a solid or whatever, parchment paper around that and then use the plastic just as the thing that keeps it from leak-proof or if i'm taking soup to work, i have my soup in a glass jar but i

will throw it in plastic because i don't want it all over my backpack and there's also more stainless steel options which are a little more expensive but that's a one-time investment, just don't lose it, so a box of plastic bags, it lasts me like three year, parchment paper, it's the layer that touches your food and then aluminum foil isn't really bad, but parchment paper is a good thing. >> plastics in kids toys and kids products, they're not really labeled, i don't find the same symbol on them and i do a lot of the reuse and recycle, but mostly reusing things so we have hand-me-downs and all kinds of toys that have been through many generations

and i sometimes think about it, i can only worry so much about what my son puts in his mouth, but when you talk about chemicals, where do you start, besides i know wooden toys are best and that was the plan originally, only wood in our house and glass and ceramics, that's all lovely in theory, it's not what happens unless you're a waldorf parent and you're strict and it's really your principle, so good will has a lot of plastic, so you know, anymore words on that, i realize it's a matter of what you can do, but -- >> i have not encountered some of those challenges because i'm not a parent but i have been around a lot of kids, important note is that in 2008, a law was passed that mra*s sites could

not longer be used in kids toys , for right now, if you're buying new toys off the shelf, they're not going to have that particular compound, plus skish shi ones, they're not going to have that, i know you have a small child, is when they're at that mouthing stage of putting everything in their mouth, that maybe be the time to be most concerned about the specifics when they get to the older stage where, you know, there's some pretty nifty plastic toys out there, let's get real, and i like that i had legos as a kid and those were plastic, you know, maybe that's when you loosen it up a little bit and make, you know, judicious decisions, but when they're putting everything in their mouths, you want to be the most careful about what that is,

parents may have other added tips. >> [inaudible] because most of the toys for kids, we don't really check sometimes where they're made. >> it's for toys sold in the united states, so regardless of where the manufacturer is, if they're sold in the u.s., they have to comply with those standards, other countries could well have different laws on their shelves and my guess would be vary from laws that would be more health protective to less fighters to join us. >> i have two questions, i'll keep them brief. we can't control where our fire houses are and our fire house is a block off the freeway, we do replace our h fact filters every five mother and is they're jet black when we replace them every three

months, it is a big concern, how do we reduce our exposure when we're a block right off the freeway, we're bumper to bump traffic, and there are some fire houses that are literally underneath the freeway so how do we reduce that exposure, air filters, if so, what kind of air filters? >> you're getting beyond our technical knowledge of our filtration, but you know, it might be somebody to consult with somebody with expertise in air filtration for indoor air of course, maybe replacing those filters more often, you know, some very basic things and again, i'm not an engineer, but wiping down surfaces with moistures rather than a rag

captures that better, otherwise you're containing it better, thinking about some of the basic things you do in the home, i would consult someone who has experience in air filters. >> [inaudible]. >> [inaudible] and my husband tells me they mop the apparatus floors every day because it's a diesel dust, i'm not sure if it's a common practice in fire houses, i was told someone in the fire department had developed cancer and they thought it was partly due to the diesel dust so they mop down every day, i know they probably sweep it but i don't know if mopping down is what 9 does, i don't know if this is company policy because i haven't been there.

it is? okay. >> i have a question. my question is unrelated, talking about -- going back to the radiation and how bad it is for your body, so why do they recommend it as a treatment if someone has had cancer of various sorts? >> kind of because it can be toxic to cells and -- so, if you target it, right, and then you're directing it to those very cancer cells that are growing very rapidly and are in a very focal area, then you are, you know, -- and it's at a higher dose than you're exposed to when you're screening, you're killing those cells and you're stopping their growth, so they're leveraging that particular feature of the radiation just as they do with chemotherapy which is drugs that we won't have to take unless we're needing to kill

those cancer cells. >> [inaudible] radiation? >> it is very focused >> even though the [inaudible] i was talking about, if it's focused, why does everybody leave the room? >> they're spending their 8 hour work day, and even if it's focused and there's a little bit of spread, radiation, as i understand, i'm not a physicist either, does reduce in its power the further away you get from it, right, that there's still, you know, if you're spending 8, 9 hours a day, you don't want that little bit added, they're getting better and better at in medical radiation when they're using it as a treatment, directing that ray to a more specific and localized area, but, you know, we do see in kids who are

treated with radiation early -- for earlier childhood cancers that they can develop later life cancers as a result, now what's your trade-off there, the 20, 30 years of life they may have and maybe it's a treatable cancer they might get later, but if you're an adult and getting na, you're weighing the costs and benefits. >> i just wanted to say one thing about the -- a couple of things about the diesel fuel, christine brings a great thing about where your fire house is located but what are our practices in the fire house, and are your extractors plugged in when the rigs are on or they're plugged in and blowing into the apparatus floor and with some of our standing orders with the ambulances, i know for sure they're supposed to stay on all the time at a

scene, you're at a house in an hour and your rig is supposed to be on outside, that's addressing some of those policies within our department, it's like, well, we're told you have to leave the rig running to keep the power up or something, well, come on now, you know, can't that not be changed a little bit, so i think that that is, you know, it's the diesel fuel we know is something cancer-causing, the other thing that came up with me is not a question but a comment with fire houses that i know and just starting to look and there's been some talk in our department, why do we have cell towers on our fire houses and there are some fire houses that have them and they're in places where it's exposing right where we sleep, why do -- why do we have that and is it a cost benefit thing, and just to start to ask some of those questions of our administration really, so that was it.

>> so, i think that we are out of time, but this was wonderful, thank you for the rich questions and your attention and for bringing so many of you in here. >> i would like to thank bonnie and the breast cancer fund for coming and all of the local co-op that uses local ingredients, we practice what we preach. >> we came to seven straight about 10 years ago.

-- 7th street about 10 years ago. the environment is huge. it is stronger than willpower. surrounding yourself with artists, being in a culture where artists are driving, and where a huge amount of them is a healthy environment. >> you are making it safer. push, push. that is better. when i start thinking, i see it actually -- sometimes, i do not see it, but when i do, it is usually from the inside out. it is like watching something being spawned. you go in, and you begin to work, excavate, play with the dancers, and then things began

to emerge. you may have a plan that this is what i want to create. here are the ideas i want to play with, but then, you go into the room, and there maybe some fertile ideas that are becoming manifest that are more interesting than the idea you had initially set out to plan. so there has to be this openness for spontaneity. also, a sense that regardless of the deadline, that you have tons of time so the you can keep your creativity alive and not cut it off and just go into old habits. it is a lot like listening. really listening to watch what is going to emerge. i like this thing where you put your foot on his back. let's keep it. were your mind is is how you build your life. if you put it in steel or in failure, it works.

that works. it is a commitment. for most artists, it is a vacation and a life that they have committed themselves to. there is this notion that artists continue to do their work because of some kind of the external financial support. if that was taken away, artists would still do their art. it is not like there is a prerequisite for these things to happen or i will not do it. how could that be? it is the relationship that you have committed to. it is the vocation. no matter how difficult it gets, you are going to need to produce your art. whether it is a large scale or very small scale. the need to create is going to happen, and you are going to have to fulfill it because that is your life.

>> hello. you're watching the show that explores san francisco's love affair with food. there are at least 18 farmers markets in san francisco alone, providing fresh and affordable to year-round. this is a great resource that does not break the bank.

to show just how easy it can be to do just that, we have come up with something called the farmers' market challenge. we find someone who loves to cook, give them $20, and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge? >> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully.

>> many to cut out all this talk, and let's go shop. yeah. ♪ >> what makes your dish unique? >> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done.

>> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative.

hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco. thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed. and the plaza needed somebody. it was empty. beautiful with city hall in the background. >> thank you for speaking with

us. are you on the web? >> yes, hocfarmersmarket.org. >> check them out. thank you. >> welcome. the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood. i think that you are going to love it. >> do not be shy. cyou know this can run you $35 to $45 for a bowl, so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for dinner. i am ready to dig in. >> i hope you'll love it. >> mmm.

>> what do you think? >> i think i am going to need more. perhaps you can have all you want. >> i am produce the that you have crushed this farmer's market challenge by a landslide. the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at sfgtv@sfgov.org or reach out to sfgtv@sfgov.org or reach out to us on facebook or twitter and we

i'm derek, i'm hyungry, and ready to eat. these vendors offer a variety of the streets near you. these mobile restaurants are serving up original, creative and unusual combinations. you can grab something simple like a grilled cheese sandwich or something unique like curry. we areher here in the average eight -- upper haight. you will be competing in the

quick buy food challenge. an appetizer and if you are the winner you will get the title of the quitck bite "chompion." i am here with matt cohen, from off the grid. >> we assembled trucks and put them into a really unique heurban settings. >> what inspired you to start off the grid? >> i was helping people lodge mobile food trucks. the work asking for what can we get -- part together? we started our first location and then from there we expanded locations. >> why do think food trucks have grown? >> i have gotten popular

because the high cost of starting a brick and mortar or strong, the rise of social media, trucks can be easily located, and food trucks to offer a unique outdoor experience that is not easily replaced by any of their setting any worlwhere else in san franc. san francisco eaters are interested in cuisine. there adventuress. the fact theyuse grea use great ingredients and make gourmet food makes unpopular. >> i have been dying to have these. >> i have had that roach coach

experience. it is great they're making food they can trust. >> have you decided? >> we are in the thick of the competition? >> my game was thrown off because they pulled out of my first appetizer choice. >> how we going to crush clear? >> it will be easy. probably everyone has tried, something bacon tell us delicious. >> -- people tell us is delicious. >> hopefully you think the same thing. >> hopefully i am going to win. we're in the financial district. there is a food truck right there. every day changes. it is easy and fun to go down.

these are going to be really good. >> how are you going to dominate? >> i think he does not know what he is doing. >> i was thinking of doing [unintelligible] we are underrepresented. >> i was singing of starting an irish pub. that was my idea. >> one our biggest is the corned beef and cabbage. we are asking people what they're thinking in getting some feedback. >> for a lot of people i am sure this combination looks very wrong. it might not sound right on paper but when you taste it to or have it in your mouth, it is a variety. this is one of the best ways in creating community. people gather around and talk about it and get to know different cultures.

that brings people together and i hope more off the grid style and people can mingle and interact and remove all our differences and work on our similarities. this creates opportunity. >> the time has come and i am very hungry. what have you got? >> i got this from on the go, a sandwich, and a caramel cupcake. i went with home cooking. what de think? >> i will have another bite. >> sounds good. >> that was fantastic.

let's start with you. >> i had the fried mac and cheese, and twinkies. i wanted to get something kind of classic with a twist on it. >> it was crispy. >> i will admit. >> want to try fieried mac and cheese? >> was that the best twinkie? >> would you say you had the winning male? >> definitely. >> no. >> you are the "chompion." clair has